Pozole and Pork Chops
Makes: 4 servings Time: 30 minutes
Pozole—also known as hominy—is corn that has been processed with lime (or lye; in any case, calcium hydroxide) to remove the outer germ and bran. It is an intoxicatingly corny ingredient, but in its dried form it can take up to 4 hours to cook. Luckily, it also comes canned and ready to go, which makes this Mexican-inspired dish a weeknight treat.
Ingredients
• 2 tablespoons olive oil • 4 bone-in pork chops (about 2 pounds) • Salt and pepper • 1 medium red onion, chopped • 3 garlic cloves, minced • 1 small head green cabbage (1 pound), cored, quartered and cut into wide ribbons • 1 tablespoon chili powder • One 15-ounce can hominy (2 cups), drained and rinsed • 1 cup chicken or vegetable stock or water • 4 radishes, trimmed and thinly sliced • Several sprigs fresh cilantro for garnish, chopped • Sour cream for garnish
Instructions
1. Put 2 tablespoons olive oil in a large skillet or large pot over medium-high heat. When the oil is hot, add the pork chops and sprinkle with salt and pepper. Cook, turning once, until browned on both sides, 3 to 5 minutes per side.
2. When the pork chops are browned on both sides, remove them from the skillet and add the onion and garlic. Cook, stirring occasionally until the onion starts to soften, 2 or 3 minutes. Stir in 1 tablespoon chili powder and cook, stirring once or twice, until fragrant, a minute or 2.
3. When the chili powder is fragrant, add the cabbage and hominy to the pot, along with a sprinkle of salt and pepper and 1 cup stock or water. Nestle the pork chops back into the skillet and adjust the heat so the mixture bubbles steadily but not vigorously. Cover and cook until the cabbage and pork chops are tender, 5 to 10 minutes.
4. When the cabbage and pork chops are tender, divide the mixture among 4 plates or shallow bowls, spooning a little extra liquid over the top.
5. Garnish with the radishes, cilantro, and a dollop of sour cream and serve immediately. Recipe adapted from How to Cook Everything Fast